Cranberry-Orange Mini Scones

Cranberry-Orange Mini Scones
Yield: 16 Prep 20 mins Total Time 50 mins


  • 3 cups all-purpose flour, plus more for the work surface
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup plus 2 Tbs granulated sugar, divided
  • 1 tablespoon orange zest
  • 1/2 cup unsalted butter, cubed and chilled
  • 3/4 cup plus 2 Tbs milk, preferably 2%, divided
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen cranberries

Make It

1. Preheat the oven to 425 degrees . Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, combine the flour, baking powder and salt. In a small bowl, combine 1/3 cup sugar and orange zest. Whisk into the flour mixture until evenly distributed.

3. Add the cubes of cold butter to the flour mixture. Using a pastry blender, a fork, or your hands work the butter into the flour. Mix until pea-sized chunks of the butter remain.

4. In a bowl, combine the milk, eggs, and vanilla. Add to the dry ingredients and stir until just combined. Add the fresh cranberries and gently mix with the dough. Transfer the dough to a lightly floured work surface. Knead gently until the dough comes together.

5. Shape the dough into 2 small circles, each about 7-8 inches in diameter. Cut the dough into wedges and place on the prepared baking sheet. Brush each scone with milk and sprinkle with sugar. Bake for 13-15 minutes, or until the scones are light golden brown. Remove from the oven and allow to cool on a wire rack.

Nutrition Facts

Amount Per Serving: cal. (kcal): 183, Fat, total (g): 7, sat. fat (g): 4, carb. (g): 26, fiber (g): 1, sugar (g): 7, pro. (g): 4, sodium (mg): 144, calcium (mg): 77, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.